Rellenong Bangus Fried Rice Omelette Recipe

Serves 4

INGREDIENTS:

1 tbsp olive oil
4 cloves Garlic, finely chopped
3 Shallots, finely chopped
1 medium Carrot, diced
1 large Milk Fish (Bangus)
2 large Calamansi
1/4 cup Green Peas
1/4 cup minced Sweet Pickle Relish
1/4 cup Cheddar Cheese, grated
Light Soya Sauce
Salt & Pepper
1 tbsp Olive Oil
1 tbsp Butter
6 large Eggs
1/2 cup Fresh Milk
3 1/2 cups day-old Cooked Rice

GARNISHING:

4 Lettuce LeavesTomato Ketchup

Scale and clean the milk fish.
Boil the whole fish in a large pan until cooked. 
Take out the fish from the boiling water. 
Let the fish cool at room temperature.
Remove the milk fish meat from the bones. 
Make sure to clear all small bones.
Squeeze calamansi juice to the meat. Stir.Set aside.

Heat a large wok and pour in a splash of olive oil.
Saute garlic, shallots and carrots until fragrant.
Add the milk fish meat, soya sauce, sweet pickle relish and green peas. 
Simmer gently for 15 to 20 minutes.
Add the grated cheese. Stir well.
Season with salt and pepper.
Toss in the day-old cooked rice.
Stir thoroughly and cook for 10 minutes.
Drizzle light soya sauce to taste.
Set aside.

In a bowl, lightly beat 5 large eggs with fresh milk.
Heat oil in a large round non-stick pan.
Pour a quarter of the beaten egg and spread it into the pan.
Cook until firm.
Arrange a cup of rellenong bangus fried rice in the middle of the egg.
Fold the egg on 4 sides to cover the fried rice.
Carefully transfer the fried rice omelette upside down into the plate with lettuce.
Squeeze some tomato ketchup.
Do the same with the remaining 3 cups of rice.
Serve warm.

Togue with Salted Fish Recipe

INGREDIENTS:

1 tsp Olive Oil

100g Salted Fish, soaked for an hour

2 cloves Garlic, crushed

1 tsp Ginger, finely chopped

1 fresh Chilli, deseeded, finely chopped

4 handfuls of Bean Sprouts (Togue)

3 tbsp Crispy Fried Shallots

Half a handful of Spring Onion, chopped into 1" length

Half a handful of Coriander

1 tbsp Oyster Sauce

1/4 tsp Sesame Oil

Pepper

Soak the salted fish in water for an hour. Drain and chop.

Splash oil in a wok. 
Fry the salted fish till crispy golden brown.

Remove from oil. Set aside.

Using the same oil, fry the garlic, ginger and chilli for a minute.

Add the bean sprouts and spring onion.

Pour a tbsp of oyster sauce and drizzle with sesame oil.

Simmer for 10 minutes. 
Add the coriander leaves.

Season with white ground pepper.

Add the crispy fried salted fish and crispy fried shallots. Stir.

Remove from heat immediately.

Sweet and Sour Galunggong Recipe

INGREDIENTS:

200 g Galunggong or Mackerel Scad

3 tbsp Cornflour

Canola oil

Red Bell Pepper

Pineapple 

SAUCE:

1 clove Garlic

1 thumb-size Ginger

1 tsp Canola Oil

Drizzle of Chinese Rice Wine

2 medium Fresh Tomato, sliced

1 tsp Sugar

Salt & Pepper

Coat the fish with salt, pepper and cornstarch.

Deep fry in canola oil until brown and crispy.

Set aside.

To make the sauce, saute garlic and ginger until fragrant.

Add fresh tomatoes.

Add a pinch of salt and pepper, 1 tsp sugar.

Drizzle with Chinese rice wine.

Add the red bell pepper and pineapple slices.

Simmer for 3 minutes.

Pour the sauce over the golden fried galunggong.

Garnish.

Sans Rival Recipe

pistachio sans rival

By: Heny Sison

MERINGUE

7 large Egg Whites

3/4 tsp Cream of Tartar

1 c Sugar

1 c Pistachio, coarsely chopped

Preheat oven to 275 degrees F.

Beat together egg whites, cream of tartar and sugar 
until stiff but not dry.

Fold in nuts.

Divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

Bake in the preheated oven for 1 hour or until golden.

Transfer to wire racks.

Cool in the pans for 5 minutes.

Invert then carefully remove the parchment paper.

Completely let cool on wire rack.

BUTTERCREAM

3/4 c Sugar

1/2 c Water

9 Egg Yolks

3/4 c Butter

3/4 c Margarine

1/2 tsp Vanilla Extract

1 1/4 c Pistachio for decoration

Boil together sugar and water until 220 degrees F.

Beat egg yolks at speed 6 until thick and fluffy.

Continue cooking the syrup until 240 degrees F.

Pour hot syrup in a stream.

Beat until cold.

In another bowl, beat the butter and margarine compound until light.

Add egg yolk mixture then the vanilla.

Beat until creamy.

Use this to fill the meringue layers.

Decorate top and sides with more buttercream.

Sprinkle with pistachio nuts all over.

Freeze.

You can use other nuts for the variety... cashew, macadamia, almond.

Sinantulang Talong Recipe

Good for 2

1 whole eggplant

SINANTULAN:

1 tsp Olive Oil

3 Garlic, grated

2 Bird's Eye Chilli, chopped

3 cups riped Santol flesh, finely minced

3 tbsp Vinegar

1 1/2 cups Cream Cream

Salt & Pepper, to taste

A dash of Sugar

Heat a pan and splash a round of olive oil.

Brown the garlic. Throw in the chilli.

Add the finely minced santol flesh.

Drizzle vinegar and cook for 5 minutes.

Pour the coconut cream

Simmer until the coconut cream is fully absorbed.
Season with a dash of sugar, salt & pepper.

Grill the eggplant.

Let it cool. Remove the skin.

Flatten the eggplant using a fork.

Spread sinantulan over the eggplant.

Serve warm with steamed sweet potato leaves and rice.

Buzzing in @ the Bohol Bee Farm

Cottage with curtains of Millionaire's vines

Bamboo restaurant overlooking the picturesque sea

From left: Lemongrass Iced Tea. Freshly-baked Bread w/ Mango,

Honey and Pesto Spread. Cassava Crackers with Green Tomato Salsa

Organic Garden Salad:
Freshly-picked Romaine Lettuce, 

Indigenous flowers: 

Bougainvillea and Cosmos, 

servedwith Mustard Salad Dressing

A sanctuary is hidden deep inside the

Panglao Island. 

Feast on an extraordinary 

organic smorgasbord. 

Bohol Bee Farm

Dao, Dauis, Panglao Island, Bohol, Philippines

www.boholbeefarm.com

Heny Sison's Sans Rival Baking Class

Chef Heny Sison

sans rival lessons: almond sans rival. cashew sans rival. macadamia sans rival. 

pistachio sans rival. toffee sans rival. mocha sans rival.

Heny Sison Culinary School

33 Bonnie Serrano Avenue

Crame, Quezon City, Philippines

www.henysison.com

info@henysison.com

Polvoron Recipe

Yields 100 pieces

INGREDIENTS:

3 cups All-Purpose Flour

3 cups Full Cream Powdered Milk

1 cup Sugar

250 g Salted butter, 
softened at room temperature

Toast the flour in a wok over low heat.

Stir continuously to avoid burning.

Turn off the heat when the flour becomes slightly brown. 

Let cool.

Pour in the softened butter. Mix well.

Add the sugar. Mix thoroughly.

Mould the mixture using the polvoron moulder.

Wrap in square pieces of Japanese paper or cellophane.

For my family, we simply stack 'em up in an airtight container.

Grab the naked polovoron and yum yum. 
Just don't dare to laugh after putting the polvoron in your mouth.

You can add crushed cashew nuts, peanuts, pistachio, toasted pinipig,

some milo or horlicks into the polvoron mixture. 

Pisang Goreng Recipe

INGREDIENTS:

1 foot-long Banana

Glutinous Rice Flour

All-Purpose Flour

Fresh Jackfruit

Cinnamon

1 Large Egg

Water

Dash of Salt

Brown Sugar

Canola Oil, for deep-frying

All-Purpose Flour, for dusting sliced banana

Put the jackfruit with a bit of water and cinnamon powder in a blender. 

Puree smoothly.

Mix the jackfruit puree with flour, egg, salt and brown sugar.  
Add water to make it into a pasty batter.

Slice the banana into bite size pieces.

Dust the sliced banana with All-Purpose Flour before dipping into the batter. 
Dip the banana into the batter.

Deep-fry in oil until golden brown.

Use the absorbent napkin to remove excess oil.

Serve warm.